Patties with Crayfish a la Supreme
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a fish entree for dinner, luncheon, or supper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 194. The excerpt below is the record exactly as published.
Patties with Crayfish a la Supreme Petits Pates de Langouste, a la Supreme Take crayfish that have been cooked and left in water until cold; remove meat from shells and cut in dices; mix with a thick supreme sauce highly flavored with sherry; fill in patty shells that are hot; put a cover on top; leave in the oven until ready to serve. Arrange on a paper doily or napkin; garnish with whole crayfish all around, and parsley
Cook this with the app: pantry check, scaling, and the assistant.